These amazing cheesecake sugar cookie cups have a sugar cookie for a crust, topped with a simple no bake cheesecake filling and your favorite fruit. These cookie cups are perfect for an easy yet elegant dessert.
Pin these amazing Cheesecake Sugar Cookie Cups for later.
Happy Friday friends! It’s almost the weekend, which is always a reason to celebrate! These cheesecake sugar cookie cups are the perfect quick and easy dessert. They are great for a celebration or for any occasion because they are simple and delicious!
These sugar cookie cups are perfect for every occasion. They’re easy enough for a treat any day of the week, but how cute would they be to celebrate lots of different holidays? Perfect for a baby shower or bridal shower. Great for the 4th of July, or Christmas, or whenever you want because they really are that good!
You guys may have noticed I love cheesecake. I love a good traditional baked cheesecake, like this blueberry cheesecake. And I love no bake cheesecakes, like the cheesecake filling in these cookie cups. Or these lemon curd cheesecake bars, and these no bake blueberry cheesecake bars.
A slightly crunchy and buttery chewy sugar cookie crust is filled with with the best creamy, sweet, no bake cheesecake filling. These cups are a 4 bite treat and the perfect adorable mini dessert.
Mini desserts are just so captivating with their tiny adorable size, and maybe because they’re so small you don’t feel as bad for eating a few of them.
How to Make Cheesecake Sugar Cookie Cups?
They are made with premade/storebought sugar cookie dough. You will baked the dough up in a muffin tin to form cute little cups/crusts. After the crust has cooled, you’ll fill them with the simple 4 ingredient, 5 minute no bake cheesecake filling.
The no bake cheesecake is literally just made with cream cheese, sugar, vanilla extract and cool whip. You’ll beat the cream cheese with the sugar for a few minutes until it’s super smooth. Add in the vanilla extract. Then you’ll carefully fold in the whipped cream. You want to fold it instead of just whipping it together because you want the cool whip to hold it’s shape which helps the cream cheese hold it’s shape as well as giving the cheesecake filling a light and fluffy texture.
Top the cups with your favorite fruit. I had blueberries and strawberries on hand, so I used both of those to top my cheesecake cups. Other delicious choices would be raspberries, mandarin oranges, kiwi, etc. And if you don’t want to top them with fruit, you could also drizzle the tops with chocolate or caramel syrup.
I love cheesecake, and this is the perfect recipe to help me get my fix without a long time consuming cheesecake process like this. These cups are ready in about 45 minutes tops, depending how patient you are in letting the cookie cups cool 😉
Looking for more Cookie Cup Recipes?
- Reese’s Cookie Cups
- Mini Banana Cream Pie Cookie Cups
- Lemon Meringue Cookies
- Carrot Cake Cookie Cups on Tornadough Alli
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Cheesecake Sugar Cookie Cups
Ingredients
- 1 package sugar cookie dough
- choice of berries (or other fruit toppings)
For the No Bake Cheesecake Filling:
- 8 oz cream cheese
- 1/2 cup sugar
- 1 tsp vanilla
- 1 cup whipped cream (or 4 oz Cool Whip)
Instructions
- Preheat your oven to 350 degrees.
- Cut sugar cookie dough into 12 slices.
- Press each slice into a greased muffin tin. Press into the bottom and up the sides about 2/3 of the way, to create a little bowl.
- Bake for about 16-18 minutes until the edges just start to turn a golden brown color.
- Allow to cool for 5 minutes. Transfer to a wire rack to cool completely. (The easiest way for me was just by inverting the pan and tapping the bottom so they'd fall out)
- While they are cooling, beat cream cheese until smooth.
- Add in the sugar and vanilla and beat for about 2-3 minutes until creamy.
- Fold in the whipped cream.
- Spoon cheesecake filling (or pipe it) into each cookie top.
- Top with your choice of mixed fruit.
Video
Notes
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MAKE THESE DELICIOUS CHEESECAKE SUGAR COOKIE CUPS WITH THE HELP OF THESE KITCHEN TOOLS AND INGREDIENTS:
- Muffin Tin
- Nonstick Spray
- Sugar Cookie Dough
If you like these cheesecake sugar cookie cups, you’ll like these desserts too:
Cheesecake Stuffed Strawberries
Red White and Blue Mini Cheesecakes
Lorrilee says
I would love to make these for my daughter in law to be’s shower. My grandma used to make something similar and she would freeze them. Do you think that these could be frozen and thawed day of?
Aimee says
I haven’t tried freezing them, and I’m not sure if it would make the cookie extra soft. Personally I’d probably freeze the filling, and the cookie cups separately and then thaw and add the filling and fresh fruit shortly before the event.
Sagar Sahay says
This is a great idea for my Easter dessert menu. I will make it tomorrow for sure.
Aimee says
Yay! You’ll love them!
Evan Lee says
BEST RECIPE I HAVE EVER MADE!!!!!!!!!!!
Debbie says
I’ve made these many times but if you fill them after a couple of days the cookie gets soggy. Can you make them and store the cookies separately and fill as needed.?
Aimee says
Yeah I’ve kept the cheesecake filling in the fridge. I don’t think it’ll stay good for super long, probably 4 or 5 days
Karla says
Hi! I just found your recipe and was thinking of trying it… One question, though… Do you think I can substitute the whipped cream for sour cream? Or anything else I could use? Thanks in advance… Kind regards, Karla T.
Aimee says
I don’t think that would work in this recipe, you may be able to cut the whipped cream in half, And do half sour cream, but you need the sweetness and the Fluffiness it adds
Mary Simmons says
I made these for our Church ladies group.
They were a hit. So light, not too sweet.
Everyone loved them. I did the large roll
Of the cookie dough. I only brought 3 home
With me. Will make these again.
Everyone loved these , adults and kids.
Aimee says
I’m so glad they were loved. Thanks for letting me know!
Erin F Roose says
Can I use heavy whipping cream instead of cool whip?
Aimee says
I’d add some sugar to the homemade whipped cream, since cool whip is sweetened. Also, because cool whip is stabilized the cheesecake mixture may not hold the shape as well, but it should work out!
Lita Johnson says
OMG! I have got a popular issue of my family. I’ll try this tomorrow. It has also a nice Nutrition fact. Thanks for sharing for a awesome presentation.
Regards Lita Johnson
Rabia says
Hi! These look so amazing! I wanted to make this for a friend’s bridal shower using mini cupcake tins. Would the baking time or temperature be any different?
Aimee says
I’d bake them at the same temperature but they’d probably be for much less time. I’d start with 8 minutes and bake until they are a super light golden color
Yvonne tan says
Hi may I confirm gelatine is not required?
Aimee says
No gelatin required, just the ingredients as listed.
Amalfi says
These are a hit in my house! I make a variety using mini muffin tins and regular size. The mini ones are perfect size for my little one. Thanks for sharing your recipe.
Aimee says
I’m so glad <3 <3
Donna says
What size cookie dough? The regular package is 16.5 oz
Aimee Berrett says
I’ve used the Pillsbury sugar cookie dough that is in the long tube shape, i believe it’s 16.5 oz, any other brands with a similar amount would be fine!
Tracey says
My cookie dough sticks to the bottom of the cupcake pan and I can’t get them off without them crumbling. What am I doing wrong? Any ideas?
They are too cute and I want to make them for my daughters bridal shower, but can’t seem to get it right. Any suggestions??
Aimee Berrett says
Sorry the dough is sticking for you, did you evenly grease the pan? You could put them in muffin liners in the pan and they should come out easy.
Crystal says
I know this is an old question but mine stuck kind of badly then I just about panicked but decided to try to turn them. I gently twisted the cookie in the tin just enough to get it moving. It worked like magic for every one of them. Then I turned the pan over and gently twisted them until they would each fall it into my hand. They came out amazingly well. I’m thankful I didn’t panic and gave it one more shot.
Great recipe. Thanks for sharing!!
Miss Cyn says
Or you could turn the pan upside down and put the cookie dough over the tin, easier to get off
Aimee says
Yeah, those would be bigger, so you might not get as many cups, but it should work!
Zena says
Can I make the sugar cookie cups the day before? Before I put filling in? Will the baked dough hold its shape?
Aimee Berrett says
Zena, you should be fine making the cookies the day before. I wouldn’t add the cheesecake filling till right before you eat them as they are best eaten fresh and it would make the cookie go soft. But the cookie should hold its shape for a day or two at least. Just make sure to keep them in an airtight container so they don’t dry out! 🙂
Lisa Scott says
Are these made in a regular size muffin pan or mini muffin pan? They look small but it’s hard to tell from the picture.
Aimee Berrett says
A regular muffin tin. Hope you’ll try then out!
Lucy @ Globe Scoffers recipes says
These are just the cutest thing ever! They look and sound delicious. Thanks for sharing.